Your browser doesn't support javascript.
loading
Four ways blue foods can help achieve food system ambitions across nations.
Crona, Beatrice I; Wassénius, Emmy; Jonell, Malin; Koehn, J Zachary; Short, Rebecca; Tigchelaar, Michelle; Daw, Tim M; Golden, Christopher D; Gephart, Jessica A; Allison, Edward H; Bush, Simon R; Cao, Ling; Cheung, William W L; DeClerck, Fabrice; Fanzo, Jessica; Gelcich, Stefan; Kishore, Avinash; Halpern, Benjamin S; Hicks, Christina C; Leape, James P; Little, David C; Micheli, Fiorenza; Naylor, Rosamond L; Phillips, Michael; Selig, Elizabeth R; Springmann, Marco; Sumaila, U Rashid; Troell, Max; Thilsted, Shakuntala H; Wabnitz, Colette C C.
Affiliation
  • Crona BI; Stockholm Resilience Centre, Stockholm University, Stockholm, Sweden. beatrice.crona@su.se.
  • Wassénius E; Global Economic Dynamics and the Biosphere, Royal Swedish Academy of Science, Stockholm, Sweden. beatrice.crona@su.se.
  • Jonell M; Stockholm Resilience Centre, Stockholm University, Stockholm, Sweden.
  • Koehn JZ; Global Economic Dynamics and the Biosphere, Royal Swedish Academy of Science, Stockholm, Sweden.
  • Short R; Stockholm Resilience Centre, Stockholm University, Stockholm, Sweden.
  • Tigchelaar M; Global Economic Dynamics and the Biosphere, Royal Swedish Academy of Science, Stockholm, Sweden.
  • Daw TM; Stanford Center for Ocean Solutions, Stanford University, Stanford, CA, USA.
  • Golden CD; Stockholm Resilience Centre, Stockholm University, Stockholm, Sweden.
  • Gephart JA; Stanford Center for Ocean Solutions, Stanford University, Stanford, CA, USA.
  • Allison EH; Stockholm Resilience Centre, Stockholm University, Stockholm, Sweden.
  • Bush SR; Dept. of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
  • Cao L; Dept. of Environmental Health, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
  • Cheung WWL; Dept. of Global Health and Population, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
  • DeClerck F; Dept. of Environmental Science, American University, Washington, DC, USA.
  • Fanzo J; WorldFish, Bayan Lepas, Malaysia.
  • Gelcich S; Wageningen University and Research, Wageningen, The Netherlands.
  • Kishore A; School of Oceanography, Shanghai Jiao Tong University, Shanghai, China.
  • Halpern BS; Institute for the Oceans and Fisheries, University of British Columbia, Vancouver, British Columbia, Canada.
  • Hicks CC; EAT, Oslo, Norway.
  • Leape JP; Bloomberg School of Public Health, Berman Institute of Bioethics, Johns Hopkins University, Washington DC, USA.
  • Little DC; Nitze School of Advanced International Studies, Johns Hopkins University, Washington, DC, USA.
  • Micheli F; Instituto Milenio en Socio-Ecologia Costera, Pontificia Universidad Católica de Chile, Santiago, Chile.
  • Naylor RL; Center of Applied Ecology and Sustainability, Pontificia Universidad Católica de Chile, Santiago, Chile.
  • Phillips M; International Food Policy Research Institute (IFPRI), New Delhi, India.
  • Selig ER; National Center for Ecological Analysis and Synthesis, UC Santa Barbara, Santa Barbara, CA, USA.
  • Springmann M; Bren School of Environmental Science and Management, UC Santa Barbara, Santa Barbara, CA, USA.
  • Sumaila UR; Lancaster Environment Centre, Lancaster University, Lancaster, UK.
  • Troell M; Stanford Center for Ocean Solutions, Stanford University, Stanford, CA, USA.
  • Thilsted SH; Institute of Aquaculture, University of Stirling, Stirling, UK.
  • Wabnitz CCC; Stanford Center for Ocean Solutions, Stanford University, Stanford, CA, USA.
Nature ; 616(7955): 104-112, 2023 04.
Article de En | MEDLINE | ID: mdl-36813964
ABSTRACT
Blue foods, sourced in aquatic environments, are important for the economies, livelihoods, nutritional security and cultures of people in many nations. They are often nutrient rich1, generate lower emissions and impacts on land and water than many terrestrial meats2, and contribute to the health3, wellbeing and livelihoods of many rural communities4. The Blue Food Assessment recently evaluated nutritional, environmental, economic and justice dimensions of blue foods globally. Here we integrate these findings and translate them into four policy objectives to help realize the contributions that blue foods can make to national food systems around the world ensuring supplies of critical nutrients, providing healthy alternatives to terrestrial meat, reducing dietary environmental footprints and safeguarding blue food contributions to nutrition, just economies and livelihoods under a changing climate. To account for how context-specific environmental, socio-economic and cultural aspects affect this contribution, we assess the relevance of each policy objective for individual countries, and examine associated co-benefits and trade-offs at national and international scales. We find that in many African and South American nations, facilitating consumption of culturally relevant blue food, especially among nutritionally vulnerable population segments, could address vitamin B12 and omega-3 deficiencies. Meanwhile, in many global North nations, cardiovascular disease rates and large greenhouse gas footprints from ruminant meat intake could be lowered through moderate consumption of seafood with low environmental impact. The analytical framework we provide also identifies countries with high future risk, for whom climate adaptation of blue food systems will be particularly important. Overall the framework helps decision makers to assess the blue food policy objectives most relevant to their geographies, and to compare and contrast the benefits and trade-offs associated with pursuing these objectives.
Sujet(s)

Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Produits de la mer / Internationalité / Organismes aquatiques / Développement durable / Sécurité alimentaire Type d'étude: Prognostic_studies Aspects: Determinantes_sociais_saude / Equity_inequality Limites: Humans Langue: En Journal: Nature Année: 2023 Type de document: Article Pays d'affiliation: Suède

Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Sujet principal: Produits de la mer / Internationalité / Organismes aquatiques / Développement durable / Sécurité alimentaire Type d'étude: Prognostic_studies Aspects: Determinantes_sociais_saude / Equity_inequality Limites: Humans Langue: En Journal: Nature Année: 2023 Type de document: Article Pays d'affiliation: Suède